Black Bean Salsa

2 reviews, 5 star(s). 100% would make again

Ready in 50 minutes; part of Pantry Recipes collection

This is by far my personal favorite bean salsa and I'm sure it will become a favorite of yours as well.


2 15-oz cans black beans; low-sodium
1 cup cooked salsa; (I use Pace)
1 large red pepper; diced
1 large avocado
0.5 cup red onion; diced
0.25 cup Cilantro; chopped
1 clove Garlic; minced
0.5 tsp cumin
0.25 tsp coriander
1 large lime; juiced
1 jalapeño; diced (optional)
1 8-oz can whole corn kernels; (optional)

Original recipe makes 12



In a large bowl, combine the rinsed black beans, salsa, red pepper, onion (rinse the onion to get a milder onion flavor), garlic, lime juice, and jalapeño and corn (if used). Cut the avocado in half, remove the pit, and cube the flesh. Scoop out with a spoon and add to the bowl. Add the cilantro, cumin and coriander. Mix. If you prefer the chunks of avocado, leave them whole, however I find the salsa tastes better if you slightly mash the avocado (or use guacamole).

Let sit in the fridge for at least 30 minutes. Serve with tortilla chips or as a side dish.

Verified by stevemur
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Calories Per Serving: 151 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

Left out the salsa and used this with grilled salmon - outstanding. Will use this with my grilled salmon in future.
papaadams 11m ago

All amounts of ingredients can be adjusted to taste. Not sure how long it keeps, but this salsa disappears usually within 2 days, so it keeps for at least that long. Enjoy! [I posted this recipe.]
cosswald 6y ago

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